In ancient times raw meats, due to their elevated cost, were eaten mainly during festivities and celebrations and, especially in the rural areas, were even used as a mean of exchange and to pay professional services, so, very special care were dedicated to their preparation.
To this day the same care is reserved for the production of the salame in Mugnano del Cardinale, in the province of Avellino, an ancient village founded around 1300 at the feet of the Partenio Mountains, an area characterized by light winds that blow south south-west constantly, avoiding stagnant air and favouring the aging of the product that also acquires the aromas and fragrances transported by the wind that blows through beech, oak and chestnut forests.
The shoulder meat and fiocco di prosciutto are used to make this salami. They are ground and mixed with hard pig fat. They are shapes with natural intestines, and more precisely the part of the pig’s intestine called “crespone”, with holes and ties with a natural cord. The Mugnano has a medium size with coarse grind, it weighs between 200 and 500 grams and it has a globose shape, like a fist.
The basic techniques to produce this salami have spread to neighboring towns and in all Campania and today characterize salamis of other places such as Avella, Baiano, Sirignano, Sperone and, in the province of Naples, of the towns of Camposano, Casamarciano, Cicciano, Cimitile, Comiziano, Marigliano, Nola, San Vitaliano, Saviano, Scosciano and Tufino.